Thai-Style Garlic Chicken

Thai-Style Garlic Chicken

(adapted from Super Food Ideas – Super Savers with minor tweaks)

Serves 2

What you’ll need:-

• 500g chicken tenderloins (or chicken breasts or thigh fillets), trimmed  & cut into 2cm pieces
• 4 garlic cloves, peeled & grated
• 1/4 cup firmly packed brown sugar
• Juice from 1 lime (or lemon)
• 1 tbsp freshly grinded black pepper
• 1 tsp salt
• A handful of fresh coriander leaves, roughly chopped
• 1 cucumber, halved & sliced
• 1 bird’s eye chilli, finely sliced
• steamed rice and fresh coriander leaves, to serve

plus 1 hour of marination time (if time permits)

Method:-

Combine chicken, garlic, brown sugar, lime juice, salt and pepper in a glass or ceramic bowl. Toss to combine. Refrigerate, covered, for 1 hour, if time permits.  Heat a non-stick frying pan over medium-high heat. Cook chicken, in batches, stirring for 5 minutes or until cooked through. (I did mine over two batches).  Set the chicken aside on a plate. Pour the leftover marinade into the pan and cook over low-medium heat until boiling and continue to reduce the sauce until thickens and becomes a glaze. Transfer the chicken pieces back into the pan together with chopped coriander and sliced chilli. Toss to combine until the chicken pieces are well-coated with the sauce, coriander and chilli.

To serve,  spoon rice into bowls. Top with chicken, pan juices, cucumber and coriander. Serve immediately.